Name: Easy Green Corn Tamales in Cazuelas
Ingredients: 6 c Fresh or frozen-defrosted corn kernels (about 10 ears of fresh corn; Or two 1-pound bags of frozen corn); 1/2 c Yellow cornmeal; 1 tb Rice flour (up to 2); 2 tb Granulated sugar; 1 ts Salt; 1/2 c Reduced-fat sour cream; 4 tb Butter; softened; 4 Anaheim chilies; roasted and seeded, or 7-ounce can green chilies, cut; Into 8 strips; 6 oz Asadero or Monterey Jack cheese, cut into 8 strips; 8 Fresh corn husks removed from corn, rinsed in hot water or dried corn; Husks soaked in hot water and drained

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Richard Baker

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Mexican	Mexican, Tamale	1	Servings

INGREDIENTS

6	c	Fresh or frozen-defrosted corn kernels (about 10 ears of fresh corn
		Or two 1-pound bags of frozen corn)
1/2	c	Yellow cornmeal
1	tb	Rice flour (up to 2)
2	tb	Granulated sugar
1	ts	Salt
1/2	c	Reduced-fat sour cream
4	tb	Butter; softened
4		Anaheim chilies; roasted and seeded, or 7-ounce can green chilies, cut
		Into 8 strips
6	oz	Asadero or Monterey Jack cheese, cut into 8 strips
8		Fresh corn husks removed from corn, rinsed in hot water or dried corn
		Husks soaked in hot water and drained

INSTRUCTIONS

NOTE: Throughout Mexico and Central America, tamales are prepared with a
variety of fillings - ranging from tender morsels of meats and vegetables
to nuts and raisins -and tucked into baked dough carefully wrapped with
banana leaves or dried corn husks.
In the following recipe for Easy Corn Tamales in Cazuelas, sweet corn,
roasted green chilies and Asadero cheese (similar to Monterey Jack) are
baked into a creamy, puddinglike meal. Baking this recipe in a large
ovenproof dish eliminates the need for traditional wrapping.
In a food processor fitted with steel blade or blender, puree corn in two
batches. Pour into large bowl and beat in cornmeal, flour, sugar, salt,
sour cream and butter. (Note: batter should be thick. If the corn batter
seems too runny, add 1 more tablespoon rice flour.)
Grease 8 heatproof ramekins. Divide the batter equally among ramekins. Top
each with one strip of green chili and cheese. Place a husk on top of each
ramekin, pressing lightly. Bake in a preheated 350-degree F oven for 30
minutes or until set and golden around the edges. Cool slightly and serve.
Makes 8 servings.
Variation: In a greased 9- by 13-inch baking dish, place green chilies and
cheese on bottom and layer all of the corn batter on top and cover with
husks or greased foil.
To prepare this dish in 20 minutes, use prepared corn and green chilies.
Preparation time: 40 minutes Cooking time: 30 to 45 minutes
Nutrition facts per serving: 326 cal., 10 g pro., 175 mg calcium, 35 g
carbo., 18 g fat, 4 g dietary fiber, 44 mg chol., 601 mg sodium.
Recipe from: California Milk Advisory Board
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #888 by Bill Webster <thelma@pipeline.com> on
Nov 07, 1997

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